Optimization of the measurement of Italian monocultivar extra virgin olive oil antioxidant power via the Briggs-Rauscher reaction

Food Analytical Methods

Volumn 3, Issue 1, 2010, Pages 1-6

  Cecchi, T ^a   Passamonti, P ^b   Cecchi, P ^c  

^a ITIS Montani   (Italy)

^b UNIVERSITY OF CAMERINO   (Italy)

^c UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Antioxidant Activity; Briggs Rauscher Reaction Modification; Extra Virgin Olive Oil; Marche Region; Non water Soluble Sample; Polyphenols

Indexed keywords

EID: 77952887489     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-009-9071-6     Document Type: Article

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